Good Agricultural Practices (GAP) for Fresh Fruit and Vegetable Growers New England Extension Food Safety Partnership Project funded by USDA CSREES – Project Number Temp Control

Temperature Control  Maintains produce quality  Minimizes pathogen growth

When to Control Temperature  Cooling produce  Washing  Packing  Cold storage  Transport  Point of sale

In the Packing House: What You Can Do?  Cool produce quickly  Use ice made from potable water  Avoid cooling water bath temperatures that are >10º F cooler than produce pulp temperature ●tomatoes ●potatoes ●peppers ●apples

Refrigeration/Coolers: What You Can Do?  Monitor water temperatures  Check refrigeration storage temperatures  Don’t overload cooling capacity  Monitor cooler and produce temperatures  Use and monitor transport truck temperature

Food Safety Partnership  New England Cooperative Extension Food Safety Specialists From: University of Connecticut University of Maine University of Massachusetts University of New Hampshire University of Rhode Island University of Vermont  Other Representatives: State Agriculture Divisions/Departments USDA Agencies (Farm Service Agency, ASCS, NRCS) Farm Bureau Growers Associations Cooperative Extension Agricultural Specialists/Agents